Interfacial effects of gallate alkyl esters on physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and OSA-modified starch

Mojtaba Delfanian; Betül Yesiltas; Ann-Dorit Moltke Sørensen; Mohammad Ali Sahari; Mohsen Barzegar; Hassan Ahmadi Gavlighi; Charlotte Jacobsen

doi:10.1016/j.foodchem.2023.135923

Interfacial effects of gallate alkyl esters on physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and OSA-modified starch

Mojtaba Delfanian, Betül Yesiltas, Ann-Dorit Moltke Sørensen, Mohammad Ali Sahari, Mohsen Barzegar, Hassan Ahmadi Gavlighi, Charlotte Jacobsen^*

^*Corresponding author for this work

Tarbiat Modarres University

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Abstract

Effects of sodium caseinate (SC) and its combination with OSA-modified starch (SC-OS; 1:1) alone and with n-alkyl gallates (C0-C18) on the physical and oxidative stability of high-fat fish oil-in-water emulsion were evaluated. SC emulsion contained the smallest droplets and highest viscosity due to the fast adsorption at droplet surfaces. Both emulsions had non-Newtonian and shear-thinning behavior. A lower accumulation of lipid hydroperoxides and volatile compounds was found in SC emulsion due to its better Fe²⁺ chelating activity. The incorporated short-chain gallates (G1 > G0∼G3) in SC emulsion had a strong synergistic effect against lipid oxidation compared to that of SC-OS emulsion. The better antioxidant efficiency of G1 can be related to its higher partition at the oil-water interface, while G0 and G3 had a higher partition into the aqueous phase. In contrast, G8, G12, and G16 added emulsions indicated higher lipid oxidation due to their internalization inside the oil droplets.

Original language	English
Article number	135923
Journal	Food Chemistry
Volume	417
Number of pages	10
ISSN	0308-8146
DOIs	https://doi.org/10.1016/j.foodchem.2023.135923
Publication status	Published - 2023

Keywords

Interfacial activity
Phenolipids
Oxidative stability
Antioxidant partitioning
Surfactant

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Delfanian, M., Yesiltas, B., Moltke Sørensen, A.-D., Ali Sahari, M., Barzegar, M., Ahmadi Gavlighi, H., & Jacobsen, C. (2023). Interfacial effects of gallate alkyl esters on physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and OSA-modified starch. Food Chemistry, 417, Article 135923. https://doi.org/10.1016/j.foodchem.2023.135923

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title = "Interfacial effects of gallate alkyl esters on physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and OSA-modified starch",

abstract = "Effects of sodium caseinate (SC) and its combination with OSA-modified starch (SC-OS; 1:1) alone and with n-alkyl gallates (C0-C18) on the physical and oxidative stability of high-fat fish oil-in-water emulsion were evaluated. SC emulsion contained the smallest droplets and highest viscosity due to the fast adsorption at droplet surfaces. Both emulsions had non-Newtonian and shear-thinning behavior. A lower accumulation of lipid hydroperoxides and volatile compounds was found in SC emulsion due to its better Fe2+ chelating activity. The incorporated short-chain gallates (G1 > G0∼G3) in SC emulsion had a strong synergistic effect against lipid oxidation compared to that of SC-OS emulsion. The better antioxidant efficiency of G1 can be related to its higher partition at the oil-water interface, while G0 and G3 had a higher partition into the aqueous phase. In contrast, G8, G12, and G16 added emulsions indicated higher lipid oxidation due to their internalization inside the oil droplets.",

keywords = "Interfacial activity, Phenolipids, Oxidative stability, Antioxidant partitioning, Surfactant",

author = "Mojtaba Delfanian and Bet{\"u}l Yesiltas and {Moltke S{\o}rensen}, Ann-Dorit and {Ali Sahari}, Mohammad and Mohsen Barzegar and {Ahmadi Gavlighi}, Hassan and Charlotte Jacobsen",

year = "2023",

doi = "10.1016/j.foodchem.2023.135923",

language = "English",

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journal = "Food Chemistry",

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Delfanian, M, Yesiltas, B , Moltke Sørensen, A-D, Ali Sahari, M, Barzegar, M, Ahmadi Gavlighi, H & Jacobsen, C 2023, 'Interfacial effects of gallate alkyl esters on physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and OSA-modified starch', Food Chemistry, vol. 417, 135923. https://doi.org/10.1016/j.foodchem.2023.135923

Interfacial effects of gallate alkyl esters on physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and OSA-modified starch. / Delfanian, Mojtaba; Yesiltas, Betül ; Moltke Sørensen, Ann-Dorit et al.
In: Food Chemistry, Vol. 417, 135923, 2023.

Research output: Contribution to journal › Journal article › Research › peer-review

TY - JOUR

T1 - Interfacial effects of gallate alkyl esters on physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and OSA-modified starch

AU - Delfanian, Mojtaba

AU - Yesiltas, Betül

AU - Moltke Sørensen, Ann-Dorit

AU - Ali Sahari, Mohammad

AU - Barzegar, Mohsen

AU - Ahmadi Gavlighi, Hassan

AU - Jacobsen, Charlotte

PY - 2023

Y1 - 2023

N2 - Effects of sodium caseinate (SC) and its combination with OSA-modified starch (SC-OS; 1:1) alone and with n-alkyl gallates (C0-C18) on the physical and oxidative stability of high-fat fish oil-in-water emulsion were evaluated. SC emulsion contained the smallest droplets and highest viscosity due to the fast adsorption at droplet surfaces. Both emulsions had non-Newtonian and shear-thinning behavior. A lower accumulation of lipid hydroperoxides and volatile compounds was found in SC emulsion due to its better Fe2+ chelating activity. The incorporated short-chain gallates (G1 > G0∼G3) in SC emulsion had a strong synergistic effect against lipid oxidation compared to that of SC-OS emulsion. The better antioxidant efficiency of G1 can be related to its higher partition at the oil-water interface, while G0 and G3 had a higher partition into the aqueous phase. In contrast, G8, G12, and G16 added emulsions indicated higher lipid oxidation due to their internalization inside the oil droplets.

AB - Effects of sodium caseinate (SC) and its combination with OSA-modified starch (SC-OS; 1:1) alone and with n-alkyl gallates (C0-C18) on the physical and oxidative stability of high-fat fish oil-in-water emulsion were evaluated. SC emulsion contained the smallest droplets and highest viscosity due to the fast adsorption at droplet surfaces. Both emulsions had non-Newtonian and shear-thinning behavior. A lower accumulation of lipid hydroperoxides and volatile compounds was found in SC emulsion due to its better Fe2+ chelating activity. The incorporated short-chain gallates (G1 > G0∼G3) in SC emulsion had a strong synergistic effect against lipid oxidation compared to that of SC-OS emulsion. The better antioxidant efficiency of G1 can be related to its higher partition at the oil-water interface, while G0 and G3 had a higher partition into the aqueous phase. In contrast, G8, G12, and G16 added emulsions indicated higher lipid oxidation due to their internalization inside the oil droplets.

KW - Interfacial activity

KW - Phenolipids

KW - Oxidative stability

KW - Antioxidant partitioning

KW - Surfactant

U2 - 10.1016/j.foodchem.2023.135923

DO - 10.1016/j.foodchem.2023.135923

M3 - Journal article

C2 - 36933428

SN - 0308-8146

VL - 417

JO - Food Chemistry

JF - Food Chemistry

M1 - 135923

ER -

Interfacial effects of gallate alkyl esters on physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and OSA-modified starch

Abstract

Keywords

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